Spicy chicken & leek soup is the result of our experimentation with foods that have been known as natural remedies for centuries. Who did not hear about grandmother’s soup for cold, flu or just for comfort? It’s one of those things that simply work! A bowl of hot soup in the times of cold winter can heat you up both physically and mentally. We spoke about the subject of supplements so many times, and we never get tired of saying:
You don’t need industrial supplements, you just need the right kind of food!
Starting a meal with a spicy chicken soup
Yes, it’s the oldfashioned habit and it actually is the best habit you can start! In this particular case, you will be in taking the beneficial type 2 collagen that can be found in chicken flesh and bones. Now, don’t get us wrong, we understand that not everybody has the privilege of finding organic, free-range chicken, especially the feet! But in this particular part, that is usually thrown away by the butchers, all the magic is hidden!
One of many concrete, health-related advantages of eating the soup with chicken feet is the collagen boost. Numerous researches showed that chicken feet contain bundles of collagen. Collagen, as you know, is usually sold as a supplement… Bud do we need that? If we make chicken broth that includes chicken feet and have it on daily basis in different meals, most certainly we don’t need to buy any industrial supplements!
Why did we decide to pair chicken with leeks?
With their unique blend of flavonoids and sulfur nutrients, leeks are the best choice for Ketonians. There’s research evidence for introducing at least one serving of allium vegetables in your meals on regular basis can help you with the intake of vitamin K. Interestingly, Leeks don’t need long thermal processing! So, if you’ve prepared your chicken broth in advance, your spicy chicken soup can be ready in 15 minutes!
This particular recipe is infused with finest aromas from the spices and herbs. At the same time, the creamy texture comes from wonderful goat butter. Of course, you can use grass-fed cow’s butter. However, for 100% anti-inflammatory properties, you will need organic goat butter! Such spicey chicken soup can look even creamier if you blend the leeks, chicken meat and broth! You can finish it with the addition of some aged goat cheese right before serving the soup! Creativity is up to you 😉
The ease of oldfashioned cooking
Spicy Chicken & Leek Soup
- 1 litre (4 cups) chicken broth made with chicken legs, thighs and feet
- 4 large leeks
- 5 cloves garlic
- 200 g (7 oz) chopped meat of chicken legs or thighs
- 100 g (3.5 oz) butter we used goat butter
- 2/3 tsp sea salt
- 1 tsp freshly ground mixed pepper red, white and black pepper mixture
- 1 tsp turmeric
- 4 tbsp parsley leaves fresh, finely chopped
- First prepare chicken broth by cooking 2 chicken legs, thighs and chicken feet for at least 2 hours in 2 litres (8 cups) of water. Remove the chicken legs, thighs and feet from the broth and pull the meat off of bones. Finely chop the meat.
- Melt the goat butter in a deep pot and add chopped garlic and leeks. Saute for 5 minutes. Add all the spices except the pepper mixture. Now add pulled and chopped chicken meat and stir. cook for another 5 minutes..
- Keep adding chicken broth with a ladle until you added approximately 1 litre of liquid. When the soup boils, it's ready. Add freshly ground pepper mixture and serve with fresh parsley that you've freshly chopped.